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Garlic Shrimp Pasta
This creamy garlic shrimp pasta comes together quickly with pantry staples and a few fresh ingredients.
Perfect for a cozy weeknight meal or a special date night, it’s rich, indulgent,
and incredibly easy to make—ready in just 15 minutes!
Packed with garlic butter flavor and perfectly tender shrimp,
this dish will satisfy your pasta cravings without the fuss.
It’s simple enough for a busy night but feels like a treat, making it perfect for any occasion.
Whether you’re cooking for one or feeding a crowd, this recipe is sure to be a hit!
Why I Love Making This Recipe
There’s a reason this creamy garlic shrimp pasta makes it into my dinner rotation.
It is FAST. Like, genuinely fast. Fifteen minutes and you have a skillet full of creamy, garlicky, buttery pasta with perfectly tender shrimp.
And honestly, those are the kinds of recipes I want on a busy night.
You get that cozy, restaurant-style feeling without actually having to spend your evening in the kitchen. The shrimp cook in just a few minutes, the sauce comes together in the same skillet, and everything gets tossed together with linguine until it is glossy, creamy, and completely irresistible.
The other thing I love? It feels fancy without being fancy.
You could make this for a date night. You could serve it to friends. Or you could stand over the skillet on a Tuesday night and eat a forkful straight from the pan. No judgment here.
It is simple, cozy, loaded with garlic butter flavor, and ready before you have time to wonder what you’re going to make for dinner.
Basically, this is the kind of pasta recipe you keep coming back to.
For Garlic Shrimp Pasta
- Linguine Pasta – You’ll need 8 ounces; cook it al dente so it holds up nicely in the sauce.
- Olive Oil – A touch of richness to sauté the shrimp and start the sauce.
- Butter – Used in two steps for a luscious, creamy finish to the dish.
- Shrimp – Use 1 pound of peeled and deveined shrimp (frozen is fine—just thaw before cooking).
- Salt & Black Pepper – For seasoning the shrimp and balancing the cream sauce.
- Old Bay Seasoning – Optional, but adds a flavorful kick; smoked paprika or Cajun seasoning also work well.
- Garlic – Just one clove, minced, brings big flavor to the sauce.
- Heavy Cream – Makes the sauce silky and rich (use double cream if you’re in the UK).
- Parmesan Cheese – Freshly grated is best for that nutty, savory flavor.
- Fresh Parsley – For a bright, herby finish.
- Reserved Pasta Water – Don’t forget to save a cup—it helps bring the sauce together beautifully.
How To Make Creamy Garlic Shrimp Pasta
Okay, let’s make some pasta.
1. Cook the pasta.
Bring a medium pot of salted water to a boil and cook the linguine until al dente, following the package directions.
Before you drain it, stop!
Save 1 cup of that pasta water. You probably won’t need all of it, but trust me, you want it nearby. A few tablespoons can make all the difference when you’re getting the sauce just right.
2. Cook the shrimp.
While the pasta is cooking, grab a large skillet and heat it over medium heat.
Melt 1 tablespoon of butter with the olive oil, then add the shrimp.
Season them with salt, black pepper, and Old Bay seasoning.
Cook for about 1 minute, then continue cooking until the shrimp turn pink and are cooked through. If your skillet feels crowded, work in batches. Give those shrimp some room!
Once they’re cooked, take them out of the skillet and set them aside.
3. Make the creamy garlic sauce.
Now for the good part.
Use the same skillet. Don’t wash it!
Melt the remaining butter, add the minced garlic, and let it cook for about 30 seconds, just until it becomes wonderfully fragrant.
Pour in the heavy cream and use a spatula to scrape up all those flavorful little bits from the bottom of the pan.
That is flavor you do not want to leave behind.
4. Add the Parmesan.
Stir the Parmesan into the creamy sauce and let it melt.
If the sauce looks a little too thick, add a few tablespoons of your reserved pasta water and let everything simmer for about a minute.
Keep adding a little pasta water as needed until the sauce reaches that lovely creamy consistency you want.
5. Bring it all together.
Add the cooked linguine directly to the skillet and toss everything together until the pasta is coated in that creamy garlic Parmesan sauce.
Then add the shrimp back in.
Give everything a gentle toss, let the shrimp warm through, sprinkle over the fresh parsley, and serve immediately.
And that’s it!
Fifteen minutes. One skillet. One very happy dinner.
Expert Tips
Save that pasta water. Seriously. Don’t skip this little step. The starchy water helps loosen the sauce and helps it cling to the pasta instead of just sitting at the bottom of the skillet.
Don’t overcrowd the shrimp. If your skillet is small, cook the shrimp in batches. They cook quickly and you want them to cook evenly.
Thaw frozen shrimp when you can. Frozen shrimp are absolutely fine for this recipe, but thawing them first and patting them dry gives you the best texture. If you’re cooking them from frozen, just let the extra liquid cook off before continuing.
Use freshly grated Parmesan. This is one of those little things that makes a difference. Freshly grated Parmesan melts beautifully into the cream and gives the sauce that nutty, savory flavor.
Keep the garlic quick. You only need about 30 seconds here. We want fragrant garlic, not burnt garlic.
Add the pasta water slowly. Start with a few tablespoons and see where you are. You can always add more, but you can’t really take it back out.
Serve it right away. Creamy pasta waits for no one. It is at its silky, saucy best straight from the skillet.
Variations and Add-Ins
Obviously, this pasta is pretty wonderful exactly as written.
But if you want to change things up, here are a few easy ideas.
Make it spicy. Add some red pepper flakes or a pinch of cayenne pepper when you cook the garlic. A little heat with the creamy sauce is SO good.
Switch up the pasta. No linguine? No problem. Spaghetti or fettuccine work beautifully here, too.
Add some vegetables. Sautéed spinach, arugula, or sun-dried tomatoes are all delicious additions. They add a little color and freshness without taking away from the creamy garlic sauce.
Change the seasoning. Old Bay gives the shrimp a flavorful kick, but smoked paprika or Cajun seasoning are great alternatives.
Make a lighter sauce. You can substitute milk mixed with a little cornstarch for the heavy cream. The sauce will be lighter, but you’ll still get that creamy texture.
What To Serve With Creamy Garlic Shrimp Pasta
Honestly, you can serve this pasta all by itself and call it dinner.
But if you want to make the meal feel a little more complete, a simple green salad is a great place to start. Something crisp and fresh balances all that creamy goodness.
Warm crusty bread is another obvious choice.
Because if there is extra garlic Parmesan sauce sitting at the bottom of the skillet, you are going to want something to scoop it up with.
Roasted or steamed vegetables would also be delicious alongside the pasta. Broccoli, asparagus, or green beans would all work nicely.
And if you’re making this for a date night or dinner party, finish each plate with a little extra Parmesan and fresh parsley. It takes almost no effort but makes the whole thing feel extra special.
Storage
Have leftovers?
Lucky you.
Store the pasta in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken as it sits, so don’t worry if it doesn’t look quite as creamy straight from the fridge.
How To Reheat
The trick with leftover creamy pasta is to reheat it gently.
Warm it in a skillet over low to medium heat with a small splash of water. Stir gently until the sauce loosens up and the pasta is warmed through.
You can also reheat individual portions in the microwave. Again, a little splash of water helps bring some of that creamy texture back.
Try not to overheat the shrimp. They are already cooked, and nobody wants rubbery shrimp.
Can You Freeze Creamy Garlic Shrimp Pasta?
I don’t recommend freezing this one.
The cream sauce can separate after freezing and thawing, which means you may not get that same smooth, creamy texture when you reheat it.
This pasta is happiest made fresh, and luckily, it only takes 15 minutes!
Creamy Garlic Shrimp Pasta
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Ingredients
- 8 oz (225 g) linguine pasta
- 1 tbsp olive oil
- 1½ tbsp butter (divided)
- 1 lb (450 g) raw shrimp (peeled and deveined; thaw if frozen)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp Old Bay seasoning (or substitute with smoked paprika or Cajun seasoning)
- 1 clove garlic, minced
- ½ cup (120 ml) heavy cream (double cream if in the UK)
- ½ cup (40 g) grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Cook the Pasta
Bring a medium pot of salted water to a boil. Add linguine and cook until al dente, following package directions. Reserve 1 cup of the pasta water, then drain the rest. - Cook the Shrimp
In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add shrimp and cook for about 1 minute. Season with salt, pepper, and Old Bay (or paprika/Cajun). Continue cooking until shrimp turns pink—work in batches if needed to avoid overcrowding. Remove shrimp from pan and set aside. - Make the Sauce
In the same skillet, melt the remaining butter. Add garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and deglaze the pan using a spatula. - Add Cheese & Combine
Stir in Parmesan and let it melt into the sauce. Add a bit of the reserved pasta water (start with a few tablespoons) to loosen the sauce and let it simmer for a minute. Taste and adjust seasoning if needed. - Finish the Dish
Toss the cooked pasta in the sauce until well coated. Return the shrimp to the skillet and gently heat through. Garnish with chopped parsley and serve immediately.
Tips & Notes
- Cooking Shrimp from Frozen: It’s okay! Just know it’ll release liquid at first—let it simmer off before continuing. If you can, thaw shrimp ahead of time for best results.
- Pasta Water: Reserve 1 cup before draining—you’ll likely only need a little, but it helps adjust the sauce consistency.
- Servings: This recipe makes 4 standard servings (or 3 larger portions).
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave with a splash of water to revive the creamy texture.
- Freezing: Not recommended, as the cream sauce may separate.
Nutrition
Calories: 334kcal | Carbohydrates: 4g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 343mg | Sodium: 1411mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 3mg
- Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. It’s best to thaw them completely and pat them dry before cooking to ensure they cook evenly and absorb flavors well.
- What if I don’t have linguine pasta?
No problem! You can substitute linguine with other long pasta shapes like spaghetti or fettuccine. Just adjust the cooking time according to the package instructions for your chosen pasta.
- Is it necessary to use heavy cream, or can I substitute it?
While heavy cream gives the sauce its rich and creamy texture, you can substitute it with milk combined with a bit of cornstarch to thicken the sauce. Keep in mind that the sauce might be slightly lighter but still delicious.
- How can I make the sauce spicier?
To add some heat, consider incorporating red pepper flakes or a pinch of cayenne pepper when cooking the garlic. Adjust the quantity to suit your spice preference.
- Can I add vegetables to this dish?
Absolutely! Sautéed spinach, arugula, or sun-dried tomatoes make excellent additions. Simply toss them into the skillet along with the shrimp for added flavor and nutrition.
